This moist chocolate loaf cake is rich, tender, and deeply chocolatey, making it perfect for everyday baking or special occasions. Baked in a loaf pan for easy slicing, it’s finished with a smooth, fudgy chocolate frosting that turns a simple cake into an indulgent treat everyone will love.
Why You’ll Love This Recipe
This chocolate loaf cake delivers everything a great chocolate cake should. The texture is soft and moist without being heavy, and the flavor is intense without tasting bitter or artificial. It’s made using simple pantry ingredients, comes together with just a whisk and a couple of bowls, and doesn’t require any fancy equipment. The loaf shape makes it easy to slice and share, whether you’re serving it with afternoon tea, as a casual dessert, or as a homemade treat for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Loaf Cake
1¼ cups (150 g) all-purpose flour
½ cup (50 g) unsweetened Dutch-processed cocoa powder
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150 g) soft light brown sugar
½ cup (100 g) white granulated sugar
½ cup (120 g) whole milk, room temperature
2½ tablespoons (35 g) unsalted butter, melted
⅓ cup (70 g) unflavored vegetable oil
2 large eggs, room temperature
1¾ teaspoons vanilla extract
½ cup (120 g) strong hot coffee
Chocolate Fudge Frosting
¼ cup (56 g) heavy cream
⅔ cup (110 g) dark chocolate, chopped
¼ cup (56 g) unsalted butter
⅓ cup (42 g) powdered sugar
⅛ teaspoon instant coffee powder
⅛ teaspoon salt
1 teaspoon Dutch-processed cocoa powder
½ teaspoon vanilla extract
Directions
Preheat the oven to 180°C (350°F). Lightly grease an 8.5 x 4.5-inch loaf pan and line it lengthwise with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and set aside.
In a large bowl, add the brown sugar, white sugar, milk, melted butter, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully combined.
Add the dry ingredients to the wet mixture and whisk gently until just combined. Avoid overmixing.
Pour in the hot coffee and whisk until the batter is smooth. The batter will be fairly thin.
Transfer the batter to the prepared loaf pan. Gently tap the pan on the counter to release any large air bubbles. Bake for 55 to 60 minutes, or until a skewer or thin knife inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 20 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack to cool completely.
To make the frosting, place all frosting ingredients in a saucepan over low heat. Stir continuously until fully melted and smooth. Remove from heat immediately and transfer to a heatproof bowl. Allow it to cool until thick and spreadable, stirring occasionally.
Once the cake has completely cooled, spread the frosting evenly over the top. Slice and serve.
Servings and timing
This recipe makes 1 loaf cake, serving approximately 10 slices.
Preparation time is about 20 minutes. Baking time is 55 to 60 minutes, with an additional 1 hour for cooling and frosting. Total time is approximately 2 hours and 15 minutes.
Variations
For a lighter topping, skip the frosting and dust the loaf with powdered sugar. Chocolate chips can be folded into the batter for extra texture. You can also add a pinch of cinnamon or espresso powder to enhance the chocolate flavor even more.
Storage/Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days. It can also be refrigerated for up to 7 days. Before serving from the fridge, allow the cake to sit at room temperature for 30 to 60 minutes so the frosting softens and the texture returns to its best.
FAQs
Can I make this cake without coffee?
Yes, you can replace the coffee with hot milk or water. The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
Can I use natural cocoa powder instead of Dutch-processed?
Yes, but the flavor and color will be slightly lighter. Dutch-processed cocoa gives a deeper chocolate taste.
Why is my batter so thin?
This is normal. The thin batter helps create a moist and tender loaf after baking.
How do I know when the loaf cake is done?
Use a long skewer or thin knife inserted into the center. It should come out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and frosted before serving or the next day.
Can I freeze this chocolate loaf cake?
Yes, the unfrosted cake freezes well for up to 2 months. Wrap it tightly and thaw at room temperature.
What type of oil works best?
Any neutral-flavored vegetable oil works well, such as canola or sunflower oil.
Can I bake this in a different pan?
Yes, but baking times will vary. Avoid shallow pans, as the batter is quite liquid.
Why did my cake sink in the middle?
This can happen if the cake is underbaked or the oven door is opened too early during baking.
Can I make this recipe dairy-free?
You can substitute dairy-free milk and dairy-free butter alternatives, but results may vary slightly.
Conclusion
This moist chocolate loaf cake is a reliable, crowd-pleasing recipe that delivers rich chocolate flavor with minimal effort. Its soft crumb, simple preparation, and indulgent frosting make it a go-to bake for both beginners and experienced bakers alike. Whether served plain or dressed up with frosting, it’s a chocolate lover’s favorite that never disappoints.
A rich and moist chocolate loaf cake made with pantry staples and topped with a smooth chocolate fudge frosting. Easy to make and perfect for everyday indulgence or special occasions.
Ingredients
1¼ cups (150 g) all-purpose flour
½ cup (50 g) Dutch-processed cocoa powder
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150 g) soft light brown sugar
½ cup (100 g) granulated sugar
½ cup (120 g) whole milk, room temperature
2½ tablespoons (35 g) unsalted butter, melted
⅓ cup (70 g) vegetable oil
2 large eggs, room temperature
1¾ teaspoons vanilla extract
½ cup (120 g) hot strong coffee
¼ cup (56 g) heavy cream
⅔ cup (110 g) dark chocolate, chopped
¼ cup (56 g) unsalted butter
⅓ cup (42 g) powdered sugar
⅛ teaspoon instant coffee powder
⅛ teaspoon salt
1 teaspoon cocoa powder
½ teaspoon vanilla extract
Instructions
Preheat oven to 180°C (350°F). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a large bowl, whisk together brown sugar, white sugar, milk, melted butter, oil, eggs, and vanilla until smooth.
Add dry ingredients to wet and whisk until just combined. Do not overmix.
Whisk in hot coffee until batter is smooth and thin.
Pour batter into prepared pan. Tap gently on counter to release air bubbles.
Bake for 55–60 minutes, or until a skewer inserted comes out clean or with moist crumbs.
Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
For the frosting, combine all frosting ingredients in a saucepan over low heat. Stir until melted and smooth.
Transfer frosting to a bowl and cool until thick and spreadable, stirring occasionally.
Once cake is fully cooled, spread frosting over the top. Slice and serve.
Notes
Skip the frosting and dust with powdered sugar for a lighter version.
Fold in chocolate chips for added texture.
A pinch of cinnamon or extra espresso powder can deepen the chocolate flavor.
Use dairy-free alternatives to make it dairy-free, but texture may vary.
